If you don’t like lamb (or don’t have any available), no problem – this recipe works perfect with beef as well. Also, don’t think you have to brown the meat and cook this on the stove in a stock pot – you could just as easily throw all the ingredients into a Crockpot and it will turn out perfect.
1-2 lbs of lamb stew meat (shoulder) (or beef), cut into small chunks
1 large onion, chopped
1 bell pepper, chopped
2-3 potatoes, quartered
3-4 carrots, sliced or chopped (or could even grate and add at the very end)
1/2 head of cabbage, chopped
2 cups organic chicken broth
2 tablespoons organic butter
Sea salt, fresh cracked black pepper, to taste
1-2 teaspoons thyme (depending on whether you’re using 1 or 2 lbs of meat)
1 tablespoon marjoram
1/2 cup red wine – optional
- Spread meat on cutting board and season with sea salt and fresh cracked black pepper
- In medium stock pot, melt butter over medium heat – add meat and cook for 4-5 minutes, stirring to brown on all sides
- Add chopped onion, bell pepper, potatoes, cabbage and carrots (if carrots are shredded, withhold until 30 minutes before serving) – cook, stirring for 4-5 minutes
- Add chicken broth
- Add thyme, marjoram and more sea salt and black pepper, to taste
- Add optional red wine
- Reduce heat to low simmer and cover – cook for 1-2-3 hours
- ALTERNATE METHOD: Place all ingredients into Crockpot, set on High for 4-5 hours or Low for 6-7 hours.
